When I see that a recipe has made any kind of “Best Of” on the Cooking Light Web site my food antennae perk-up. You can imagine how excited I was when I found out this Creamed Corn with Bacon and Leeks recipe was voted “Best Side Grain Dish” in the magazine. I love creamed corn and put bacon and leeks with it? Wow, I’m in heaven.

I get home, get settled, shuck and cut the fresh corn off the cob. I’m so excited, I prance over to the refrigerator to get out the 1% milk and my jaw drops…no milk. Really? We usually have too much milk in the house and now, the one time I need the precious stuff I don’t have any? Sigh.

So I’ve got this fresh corn shucked, but like any good Southern girl I also have a can of Creamed Corn in my pantry. I decide to go rogue and try my own thing, kind of. So, I cook the bacon, then sauteed the leeks and fresh corn together and finally place the canned cream corn in the pan to combine and warm through. I have to say I was proud of my sheer determination to get my daily dose of bacon and leeks. Even though I didn’t try the full recipe, I think the real lesson learned here is that corn, bacon and leeks are an awesome flavor combination together.